Beef Mulligan Stew
1 1/2 lbs. ground beef
1 green onion chopped
1 medium onion chopped
1 garlic clove crushed
1 19 oz. can tomatoes diced
1 16 oz. can tomato paste
1 1/3 C. water
1 beef bouillon cube
1 t. salt
1/2 t. pepper
1 T. white vinegar
1 C. pearl barley
Lightly brown beef in a Dutch oven. Drain off any excess fat. Add green pepper, onion and garlic. Saute until onion is transparent. Add remaining ingredients and bring to a boil. Cover and simmer for 30 to 45 minutes, stirring occasionally.
Serves 6 – 8.
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